Spicy Chicken & Peppers

All You Need

1 tsp (5 mL) vegetable oil
1 lb (500 g) boneless, skinless chicken thighs cut into 1 inch (2.5 cm) pieces
1 each small onion and bell pepper, thinly sliced
¼ tsp (1 mL) Club House Crushed Red Pepper
¼ tsp (1 mL) Club House Coarse Black Pepper
1 cup (250 mL) low sodium garden vegetable cocktail
½ cup (125 mL) water
1 package (24 g) Club House 25% Less Salt Gravy Mix for Chicken

All You Do

In large skillet, heat oil over medium-high heat. Brown chicken for 5 minutes or until no longer pink, stirring frequently. Drain off fat.

Add onion, bell pepper, crushed red and black peppers.

Stir-fry 3 minutes or until vegetables are tender-crisp.

Stir in vegetable cocktail, water and gravy mix. Bring to a boil, stirring constantly.

Reduce heat; simmer 3 minutes.

Tips:

- Use 1/3 each of red, green and yellow bell peppers

- Serve over your favourite pasta

Nutritional Information

	Energy	100 calories	Protein	14 g
	Fat	2.5 g, 4%	Saturated Fat	0.5 g, 3%
	Cholesterol	40 mg, 13%	Carbohydrates	5 g, 2%
	Fibre	1 g, 4%	Sodium	290 mg, 12%
	Sugars	2 g	Vitamin A	10%
	Vitamin C	35%	Calcium	2%
	Iron	2%

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